4 whole chicken breasts, split, skinned, boned
1/4 c. dry white wine or apple juice
1 c. herb stuffing mix, crushed
8 slices Swiss cheese
1 can cream of chicken soup
1 c. butter, melted

Arrange chicken in greased 9x13 inch pan. Top with cheese slices. Combine soup and wine. Stir well. Spoon sauce over chicken, and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake uncovered at 350 degrees for 45 to 55 minutes. 8 servings.